400 g (one tin) condensed milk
200 g plain flour
100 g cornflour
50 g icing sugar
1 tsp baking powder
200 g unsalted cold, chopped butter
1/2 tsp vanilla
1 whole large egg, beaten
Dulce de Leche:
Set the oven to 220 C, the caramel needs to be made a couple of hours ahead of the biscuits.
Empty the tin of condensed milk into a pot, or oven-proof container and put a piece of foil on top. Place the pot in a water bath, where the water comes half-way up the side of the pot.
Put into the oven and leave for 90 minutes. The milk will turn a caramel colour. Cool.
Pre-heat oven to 150 C.
Put flour, cornflour, baking powder and icing sugar into a food processor and blitz. Add chilled butter and whizz until it looks like buttery crumbs. Mix vanilla and egg together, pour into food processor, while it is mixing.
Mix until combined and gathers into a ball.
Roll the dough between two pieces of paper until evenly spread to about 1 cm thick. Place on a tray and chill until very cold.
Cut into circles of your size choice with a cutter and place on a lined flat baking tray. Bake at 150 C for 10-12 minutes. Make sure they don’t colour as they should be snowy white biscuits.
Fill a small piping bag with cold caramel, or spread thickly; sandwich two biscuits together with caramel in between. Sprinkle with icing sugar and store an air-tight container if there are any left.
Credits: My Kitchen Stories
Photo Credits: My Kitchen Stories